Ingredients for Panneed Veal with Hunter’s Sauce recuipe
6 oysters
1/4 lemon-juiced
1/4 # butter softened
1 tbsp anchovy paste
1/2 tsp minced garlic
1 tbsp diced pimento
1 tbsp minced onion
1 tbsp minced bell pepper
1/2″ strips of bacon raw
Shuck oysters, coarsely chop the meat and spoon back into 4 shells. Sprinkle with lemon
juice. In a bowl, combine butter, anchovy paste, garlic, pimento, onion and bell pepper.
Mix thoroughly. Fill shells with equal amounts of mixture, top each with strip of bacon.
Bake at 450 degrees for 6 minutes on a bed of rock salt. Serves 1.